warm fall veggie salad..

Fall and yams..these are a few of my favorite things! Roasted yams are so delicious and go so well with fall - and they make the house smell amazing regardless of what you roast them with. So, as the weather cools off (finally...hopefully..) enjoy these roasted veggies for a yummy and nutritious meal!

Warm Fall Veggie Salad

serves 1 as a main or 2 as a side

Marinade/Dressing

• 2 tsp. curry powder
• 1 TBS cinnamon
• 4 cloves garlic, crushed
• 1 TBS honey
• 2-3 TBS balsamic vinegar
• 2-3 TBS olive oil
• pinch of salt and pepper

Salad

• 1-2 cups spinach leaves, rinsed
• 1 medium yam
• half of a red bell pepper
• 5 medium asparagus stalks
• 1/4 cup raisins

Optional:

• sprinkle of feta or goat cheese
• 1/5 block firm tofu, pressed 

Preheat oven to 400F. Mix all ingredients for dressing in a small bowl and set aside. Wash and cut yam into cubes, toss in dressing, and pour onto baking sheet lined with foil (save excess dressing). Roast at 400F for about 35min. Chop red bell pepper and asparagus and toss in leftover dressing. Add to yams when there are about 20min. left. If adding tofu, save some dressing, toss the tofu in it, and add to the yams with the other veggies - just make sure the tofu is separated from the veggies. 

While waiting for the veggies to roast, place the spinach leaves on a plate. 

When the veggies are done cooking, remove from oven. Allow to cool briefly, then pour on top of the bed of spinach. To finish, sprinkle raisins and cheese (if using) over the salad, and pour any extra dressing over the top...enjoy!